BUTTER UP!
It’s the question that has divided family and friends... what’s the perfect bun-to-butter ratio? With Easter here, some top-notch hot cross buns freshly toasted, and some of that famously good Westgold butter ready to spread, we turned to the experts for their advice and insight into this iconic treat
Yael Shochat, Ima Cuisine
She’s the woman behind some of the most famous hot cross buns in Ta¯ maki Makaurau. Restaurateur and author Yael Shochat began making buns in 2004 for her first eatery City Lunch Box, before opening the iconic Ima in 2005 and adding hot cross buns to the seasonal offering there — which soon become an obsession for Aucklanders. “It’s been a long and sometimes very hard journey,” she admits. “But making products that people fall in love with makes it all worthwhile and joyful.” When enjoying them herself, Yael likes tucking into a toasted, buttered bun on the weekend, alongside her family and some good coffee.
Your hot cross buns are famous! What does this success mean to you?
It’s been absolutely amazing. Through the buns, I’ve managed to reach so many people. It has given the restaurant exposure to a wide audience, and it’s so wonderful to see how much they are enjoyed by so many.
What is it about hot cross buns that makes them so significant or special?
The buns are really balanced which is something really important to me with all the food we make— the balance of spice, fruit, sweetness from honey (and of course the vanilla custard) and the richness that the butter brings. I didn’t grow up eating them in Israel but I was introduced to them when I was studying in the UK.
What’s unique or distinctive about Ima hot cross buns?
Always with everything we make it’s the quality of the ingredients and balance of flavours.
Why is high-quality butter so important to making an exceptional hot cross bun?
Butter gives the dough richness and moisture.
Do you use salted or unsalted in the baking process?
Unsalted.
What’s the best way to enjoy an Ima hot cross bun?
Cut in half and toast under the grill cut side up, then slather with Westgold butter.
When tucking in, what is the perfect butterto-bun ratio, and what Westgold butter should we be spreading?
Give it a generous spread a few millimeters all over. Salted for sure.
Why is Westgold perfect for buttering up your buns? It’s rich, creamy and fresh, with a nice amount of salt.